I have always hated Brussel Sprouts until now...

I grew up in the Midwest where most fresh vegetable where old and nasty (and cost an arm and a leg) by the time they reached the grocery store.  So my Mom bought frozen brussel sprouts.

Then to make matters worse she would boil them.  I remember biting through them and feeling the layers of heat inside your mouth. 
The first layer hot... then it grew warm and as you got into the middle you felt the icy center and the bitter taste of cabbage juice.  Oh I can taste it now...

Those were the nights that I would eat very slowly and hope that everyone would be excused before me so I could be the last person at the table.  By this time the old put your vegetables in your napkin trick wasn't working anymore.

It was time for something new.  I never was a great basketball player put I could sink a half frozen brussel sprout in the trashcan from at least 10 yards.

Then last week I discovered fresh brussel sprouts at none other than "Sprouts Farmers Market". 
I am a changed man!  I take it all back... these little guys can be awesome.

Here how I prepared them:
1 pound fresh brussel sprouts
3 tablespoons coconut oil
1/2 a vanilla pod
lemon pepper to taste (I like the fresh cracked kind from Trader Joe's)
garlic sale to taste (I like the fresh cracked kind from Trader Joe's)  

Wash the brussel sprouts and cut each one of them in half.
Heat a fry pan just hot enough to liquefy the coconut oil.
Pour the oil out into a holding container and allow it to cool for a minute.
Scrape the contents of the vanilla pod into the liquid oil.
Heat the fry pan up to medium heat. 
Pour the brussel sprouts into the pan and cook for about 5 minutes stirring them as needed  to prevent burning.
Turn down the heat to low and pour the vanilla coconut oil over the top and stir.
Season to taste and server quickly.